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Escarole Frisée Salad

Apr 7, 2012

Inviting family and friends to swing by for a leisurely late-morning meal is a no-worries way to entertain. At your next brunch, serve this escarole salad with our Asparagus-Fontina Pizzettes (pictured).

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Cal/Serv:
60

Yields:
6

Total Time:
0
hours
15
mins

Ingredients

2
tbsp.
Extra virgin olive oil

1
tbsp.
red wine vinegar

1
tbsp.
capers

salt

Pepper

1
head escarole

1
head frisée

1
c.
fresh flat-leaf parsley leaves

1/4
c.
finely chopped, drained roasted yellow pepper

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To same bowl, add escarole, frisée, parsley, and yellow pepper; toss to combine.

Kate Mathis

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